The effectiveness of the “generally recognized as safe” (GRAS) salts potassium sorbate (PS), sodium benzoate (SB), sodium ethylparaben (SEP) and sodium methylparaben (SMP) to control sour rot, caused by Geotrichum citri-aurantii, was assessed by dipping economically important citrus species and cultivars in aqueous solutions for 30, 60 or 150 s at 20 °C, followed by examination after 8 d of storage at 28 °C. Curative activity was determined because the fruit were inoculated 24 h prior to treatment. Dipping fruit for 60 s in SMP (200 mM), SEP (200 mM) or SB (3% w/v) were very effective and reduced sour rot incidence and severity by up to 90%. Their effectiveness was similar or superior to that of the conventional fungicide propiconazole (PCZ). In contrast, PS (200 mM) did not control sour rot on ‘Oronules’ or ‘Ortanique’ mandarins, but it reduced sour rot incidence on ‘Barnfield’ oranges by 50% compared to inoculated, water-treated control fruit. Sour rot was better controlled on oranges than on mandarins. Furthermore, heating the solutions to 50 °C enhanced their effectiveness, while post-treatment rinsing of the fruit with tap water reduced their effectiveness. Dipping ‘Valencia Late’ oranges in SB (3% w/v) or SMP (200 mM) for 60 s followed by long storage for up to 8 weeks at 5 °C and 90% RH, reduced sour rot incidence from 55% among water-treated control fruit to 2 to 6%, and matched the effectiveness of PCZ. No fruit in any test were visibly harmed. Both SB and SMP salts could be potential alternatives to conventional fungicides, such as PCZ or guazatine, for the integrated postharvest management of citrus sour rot.

的“公认安全”（GRAS）的盐山梨酸钾（PS）的有效性，苯甲酸钠（SB），钠对羟基苯甲酸乙酯（SEP）和对羟基苯甲酸甲酯钠（SMP），以控制酸腐烂，引起白地霉螨-枳壳，是通过将具有经济意义的柑橘类和品种在20°C的水溶液中浸泡30、60或150 s，然后在28°C储存8 d后进行检查来进行评估。确定治疗活性是因为在处理前24小时接种了水果。在SMP（200 mM），SEP（200 mM）或SB（3％w / v）中浸泡水果60 s）非常有效，酸腐症的发生率和严重性降低了90％。它们的有效性与常规杀菌剂丙环唑（PCZ）相似或更好。相反，PS（200 mM）不能控制'Oronules'或'Ortanique'橘子的酸腐，但与接种水处理的对照水果相比，它可以将'Barnfield'橘子的酸腐发生率降低50％。橘子的酸腐比橘子的酸腐得到更好的控制。此外，将溶液加热到50°C可以提高其效力，而用自来水对水果进行后处理漂洗会降低其效力。在SB中浸入“ Valencia Late”橙子（3％w / v）或SMP（200 mM）60 s，然后在5°C和90％RH下长期保存长达8周，将酸腐发生率从经水处理的对照水果中的55％降低到2％至6％，并与PCZ的有效性。任何测试中均未发现明显损害水果。SB和SMP盐均可作为常规杀菌剂（例如PCZ或番石榴碱）的潜在替代品，用于柑橘酸腐的收获后综合管理。